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FROM THIS EPISODE

Is there such a thing as too much goat? Not if you're at Binh Dan with the OC Weekly's Gustavo Arellano. Also this week, Namju Cho shares the story of Spam's place in Korean and Korean-American culture. Eddie Lin heads to Dodger Stadium for some hot dogs and sushi. Jonathan Gold eats at the Lazy Ox in Little Tokyo. Seafood and oil are forever linked in the Gulf Coast. David Beriss reveals that their connection runs deeper than Deepwater Horizon. KCRW's Diana Nyad ate chicken when she swam over 100 miles more than 30 years ago. She gives host Evan Kleiman a rundown of her mid-swim diet. Plus artist Scott Hove is making mouthwatering cakes that you won't want to eat. And Samantha Barnes is teaching kids to cook with ingredients from the Santa Monica Farmers Market.

Kinne Jung works at Weiser Farms, which has four different varieties of melons at the Farmers Market. The Galia melons are similar to cantaloupes but have a green flesh. The Sugar Queen melon has a orange outside with a lighter flesh. The Cavaillon melon is orange. The also have Ogen melons which have green flesh and green stripes on the exterior.

Samantha Barnes runs Kitchen Kid, a cooking camp running the month of July at the First Presbyterian Church in Santa Monica. Every Wednesday they shop for ingredients at the Farmers Market and they do an Iron Chef competition. Right now some of her campers are making a fruit salsa with fresh tortillas.

Summer Fruit SalsaServes 6

You can use
almost any fresh fruit for this colorful salsa. Try pineapple, mango, peaches, or nectarines. Add diced jalapeno to bring on some heat!

Measure masa harina into a bowl and gradually
add water. Knead until combined.
The dough should be smooth – not too sticky; not too dry. Add more water or flour as needed. Do not overwork dough. Allow to sit for about 10 minutes.

Divide the
dough into 15 small balls. Lay 2
ziploc bags on either side of the tortilla press. Lay a ball of dough in the
center and use the press’ lever to flatten dough. Carefully peel off plastic
and remove tortilla from press.

Gently roll
the tortilla onto a very hot griddle or cast iron pan. Grill for about 30-60 seconds each
side, until just browned and air bubbles begin to appear. Transfer to basket lined with a dish
towel to keep warm.

Budae jjigae is a Korean stew made with spam. It literally translates to "military stew" as it is a legacy of the American military presence during the Korean War. The Korean Civil War left the country in shambles and many people were without meat. Some Koreans were able to obtain Spam, Vienna sausage and other canned meats from US military bases (PX stores). They combined it with kimchi for a stew. In the U.S., many Korean Americans still eat budae jjigae and for some, it's considered comfort food.

David Beriss is a professor at the University of New Orleans. Shrimp and petroleum are forever linked in the Gulf States - not just because of the oil spill. David tells us about the annual Shrimp and Petroleum Festival.

Eddie Lin is a regular contributor to Good Food and he writes the blog Deep End Dining. This week he visited Dodger Stadium to find out what kind of food is available. Along with Dodger dogs, you can now find sushi, salads, and even shrimp cocktail at the concession stands. Chef Joseph Martin is the Executive Chef at Dodger Stadium. Some of his new creations include the Victory Knot, which is a giant pretzel.

Diana Nyad hosts The Score on KCRW. This summer, at the age of 60, she is attempting to swim 103 miles from Cuba to Florida. Thirty years ago she swam 100+ miles from Bimini to Florida. Two years ago, Evan Kleiman spoke to Diana about eating while swimming, and what she ate during her record breaking swim. Follow Diana's progress this summer.